Ginger Bread

1 cup butter, 1 cup of sour milk, 1 cup molasses, 1 cup
sugar, 3 cups flour, 4 eggs, 1 teaspoon ginger, 1 teaspoon cinnamon, 2 level
teaspoons of soda. Sift together several times the flour, soda, ginger and
cinnamon. Cream the butter, add the sugar a little at a time and cream thoroughly.
Add the egg yolk and beat the mixture slightly, then add the molasses. When
this is blended, add the milk gradually, then beat in the flour slowly and
lastly fold in the beaten whites of the eggs. This makes a large cake and
should be baked in a large deep pan. Half the recipe makes a good cake in
quantity.

Charlotte Russe Pudding

1 pint of cream beaten to a stiff froth, sweeten and flavor
to taste, dissolve 2 1/2 teaspoons of gelatin in a couple of tablespoons
of cold water, let stand 2 minutes, and then pour over hot water to dissolve
it and stir well, then add this to whipped cream and mix it well. Let stand
in a warm place until it begins to stiffen, add chopped walnuts and put
into a cool place.

Cranberry Pudding

To Make Good Yeast

Scald 1 quart flour, soak 2 yeast cakes and when flour
and water is cool add yeast cakes and let set in a warm place until noon.
At noon, cook 12 large, even sized potatoes, pour water off, mash potatoes,
when all is cool, add to water and yeast and let set until next morning
then set in a cool place. When wanting to make bread take yeast liquid and
as much water as liquid and proceed to make as you would any bread.

Waffles

Tea Biscuits

2 cups flour, 3/4 cup brown sugar, 2 teaspoons cream tartar
and 1 of soda (sift these together), 1/2 cup shortening, pinch of salt,
1 cup currants and a little nutmeg. Mix with sweet milk and handle as little
as possible. Work shortening into dry flour which has been sifted with cream
tartar and soda and add sugar and currants before mixing in milk. These
are nice either hot or cold and will keep two days without drying out.